- Thuvar Dhal – ¼ cup
- Tamarind – A big gooseberry size
- Turmeric Powder – ¼ teaspoon
- Brinjal (small size) – 1
- Potato (small size) – 1
- Jaggery powdered – 1 teaspoon
To fry and grind:
- Red Chillies (medium size) – 3 to 4
- Coriander seeds – 1 tablespoon
- Urad Dhal – 1 teaspoon
- Fenugreek seeds – ¼ teaspoon
- Curry leaves – few
- Coconut gratings – 2 tablespoons
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Urad dhal – 1 teaspoon
- Asafetida Powder – 2 pinches
- Salt – 1 teaspoon or as per taste
I got this recipe from a magazine. This is NO ONION/NO TOMATO sambar. Still it tastes good and similar to Udupi Hotel Sambar.
- Clean thuvar dhal and add a cup of water along with a pinch of turmeric powder and pressure cook till soft.
- In a small kadai put one or two teaspoons of oil and add Urad dhal, red chillies, coriander seeds, fenugreek seeds one by one and fry till it become light brown. Then add curry leaves and fry for a second. Finally add coconut gratings and fry till it become light brown and nice aroma comes out. Remove and cool it. Grind all the fried items to a fine paste.
- Chop brinjal and potato into tiny pieces.
- Soak tamarind in water and extract the juice.
- In a kadai put a teaspoon of oil and when it is hot add mustard. When it pops up add urad dhal and asafetida. Then add chopped vegetables and fry for few seconds. Add little water just to cover the vegetable and cook till soft. Then add tamarind extract, pinch of turmeric powder, salt and jaggery powder. Mix well and allow to boil till the raw smell of the tamarind disappears. Add cooked dhal and ground paste and mix well. If necessary add little water and allow to boil for few more minutes.
- Note: I have added only brinjal and potato. Yellow pumpkin and carrot can also be added to this sambar.
dear aunty thank u for the recipe
today i got the chance to make udupi sambar and pudalankai varuval,both came super and it was a hit
Thank you for your kind feed back.
Thank you kamalaji for the recipe.I will try more.I am 80 years old.
Dear Jayalakshmy Amma,
It is a great pleasure to get a comment from a senior like you. Thank you very much for visiting our site and taking time to write to us.
Hi, i tried your Udipi sambar, it was really tasty. My family also enjoyed it
Thank you Revathymuthu for your kind feed back.
hi aunty sambar came out well.yesterday i tried and got appreciation.thank u
Nice to hear that you tried this sambar and came out well.
hi aunty i need recipe for paratha and paneer mutter masala pls
hi aunty i want know about tamarind rice which is prepared temple pls
We cannot match Temple Puliyodharai, but we can prepare similar to that. Please check my Tamarind Rice recipe in this link http://www.kamalascorner.com/rice/tamarind-rice-puliyodharai.html
ok aunty thanks a lot
ok aunty thanks a lot for your kind reply
Hello Kamala ji,
I have recently come across your site & absolutely love the variety you have posted. I am a maharashtrian, so don’t know the authentic way of South Indian cooking. Your recipes look really good & tempting to try. Have a q on this sambar recipe. For the masala powder, is it fresh coconut or dry grated coconut is ok too?
Thank you Seema for visiting my site. Normally when you use fresh coconut, the milk in the coconut will give extra taste to the dish. However, you can also use dry coconut.
nice recipe mam. i need your help mam. i want to do turmarind rice like temple taste. i cant get it. can you help me.
The Temple Puliyodharai is unique and in some temples, black pepper is added to the tamarind paste. I have posted a normal recipe for Tamarind rice, which you may check here http://www.kamalascorner.com/rice/tamarind-rice-puliyodharai.html